Ravioli with Roasted Zucchini and Corn
A recipe is only as good as it's ingredients and that's why summer is the ideal time to make this Ravioli with Roasted Zucchini and Corn. Fresh corn, zucchini and loads of fresh basil from the farmer's market combined with the best Parmigiano Reggiano cheese blend together to make an unbelievably delicious dish. The zucchini, corn and parmesan are roasted together with olive oil and lemon zest and the fresh basil is added at the end. This dish is quick and easy to make with frozen or fresh ravioli and is fancy enough for a dinner party. Your vegetarian friends will be happy as well. Keep scrolling for the recipe.
The recipe should serve 4, but if you have hearty eaters, I would recommend that you double it. My husband and I devoured almost all of it with just a portion left over for lunch the next day.
While the veggies are roasting, the Parmesan cheese melts with the olive oil and makes the most delicious sauce. This recipe is one of my favorites so far this summer! I hope you'll make it and let me know! Scroll through the links below for all of the tools you might need to make this dish, including one of my favorites, the Cob Corn Stripper.
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